Feel free to use just about any kind of coffee grounds here, but I think the vanilla flavor tastes right at home in this custard-based – meaning it contains egg yolks – ice cream. I’ve seen similar recipes for coffee ice cream in which the cream is steeped with whole coffee beans, but I think using grounds, and then straining them, gives the ice cream a much fuller coffee flavor.

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Tomato and bread soup is one of those classic Italian recipes that make something special out of foods that have outlived their usefulness for most people, in this case stale bread and over-ripe tomatoes. My version of this soup is made deliberately thick with sourdough bread -- which may seem an unusual choice but whose distinct flavor goes really well with tomatoes -- and lots of grated Parmigiano-Reggiano cheese. If you've ever read in cookbooks that you should save the rinds for another use, this is the ultimate one: The rind infuses the entire soup with rustic, Italian flavor.

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You can eat these with forks or your fingers. Served on a platter, they make a wonderful hors d'oeuvre, but since your guests will want more, you might as well serve them for supper. If you want to make a real show, do this tableside over a portable burner, adding the liqueur at the end and igniting it for a spectacular flambeed sauce to pour over the shrimp. Even if you don't go for pyrotechnics, orzo sprinkled with green onions and red pepper look pretty with the shrimp, as do steamed asparagus spears

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Bread Pudding

3 Cups Whole Milk
1 1/2 Cups Heavy Whipping Cream
3 Eggs
2 Egg Yolks
3/4 Cup Sugar
Dash Salt
1 Cup Crunchy Peanut Butter, Divided
1 Tablespoon Vanilla
12 Slices (1/2 inch) Day Old French Bread

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A granita is, essentially, an Italian ice – coffee flavored, in this particular case. On the richness scale, it’s on the opposite end of the spectrum as ice cream since it contains no eggs or cream. A bit of sugar, yes, but in modest proportion.

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1 cup heavy cream
3 tablespoons plus 1/2 cup sugar
1/2 cup (scant) unsweetened cocoa powder
1/2 cup water
3 cups whole milk
1 1/2 cups strong brewed coffee
Pinch of salt
1 teaspoon pure vanilla extract
5 to 6 ounces amaretto

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Ingredients

1 cup sugar
1/4 cup water
2 Tbsp espresso beans, crushed with a rolling pin or
chopped in a food processor to medium-fine crumbs
1 oz. (2 Tbs.) butter
Pinch salt

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Ever wonder why coffee always taste so good when it
was made over a campfire?

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Ingredients:

1 1/2 cups sugar
2 cups Peppermint Mocha half-and-half
1 tablespoon ground Guatemalan Adventure Coffee
1 tsp vanilla
2 whole eggs
6 egg yolks
3 oz bittersweet baking chocolate



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1/2 cup brewed espresso or strong, dark coffee
1 cup ketchup
1/2 cup cider vinegar
1/2 cup firmly packed light brown sugar
1 onion, peeled and finely chopped, about 1 cup
2 cloves garlic, peeled and crushed
3 fresh hot chili peppers, such as jalapeno, or hotter if desired, seeded
2 tablespoons hot dry mustard mixed with 1 tablespoon warm water
2 tablespoons Worcestershire sauce
2 tablespoons ground cumin
2 tablespoons chili powder



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